Beef Broth with Tortellini and Parmesan (Brodo )
This classic Italian broth is adapted from a recipe in Lynne Rossetto Kasper’s The Splendid Table (William Morrow Cookbooks, 1992). This recipe first appeared in our March 2012 issue, with Mei Chin’s article Bone Gatherer.
- 4 lb. turkey wings, cut into 3″ pieces
- 2 lb. beef shank bones, trimmed
- 2 ribs celery, roughly chopped
- 2 large carrots, roughly chopped
- 2 large yellow onions, unpeeled, roots trimmed, roughly chopped
- 2 sprigs parsley
- 1 bay leaf
- 1 clove garlic, unpeeled, crushed
- 1 lb. cheese-filled tortellini pasta
- Parmesan, for serving
- Place turkey wings and beef bones in a 12-qt. saucepan and cover with cold water by 4″; place pan over medium heat and let mixture come to a very slow simmer, skimming off any foam or impurities that rise to the surface in the meantime. Add celery, carrots, onions, parsley, bay leaf, and garlic, and return to a slow simmer; cook, occasionally skimming fat and any impurities from the surface, for 6 hours. Add 5 cups boiling water, and continue cooking, adding more boiling water as necessary to keep solids submerged, for 6 hours more.
- Remove from heat, pour through a fine strainer into a large container, and discard solids. Let broth cool to room temperature, and then refrigerate until chilled. Once chilled, remove hardened layer of fat from surface of broth, and discard.
- To serve, reheat broth in a 4-qt. saucepan over medium-high heat. Bring broth to a boil, and then add pasta; cook, stirring, until al dente, about 7 minutes. Ladle pasta and broth into serving bowls, and top with freshly grated Parmesan cheese.